Author
Topic: going to try this cheddar (Read 5111 times)

I just took my first Gouda out of the press and it as well as my Gruyere both seem to have a good knit, but thats why I am holding off on the cheddar, the extra processing the curd needs before actualy forming a cheese has me wanting some practice and successes to bukild confidence.The heating pad and opot are a great idea, but my press isnt wide enough, Guess that means back to the wood shop and amp it up a bit!

YUP I am sure glad I had this setup in mind and built for it or I would have been disappointed when it wouldn't fit The outside pot is the biggest one I have in the house so I just made sure it fit just in-case

It has been 5 weeks of ageing for this one, I will have to cut this up tomorrow or Wednesday,need to get it wrapped and boxed for Christmas gifts and sent out so it gets there on time Of course I will have a few bites to see if it is worth sending wouldn't want to send something no one is going to eat

Cut up the farm house cheddar and our Caerphilly this one was 5 weeks old.has a nice flavor although a little dry and crumbly, it has a nice mild cheddar flavor still creamy.Thinking if left alone for a few more weeks it would have come together with a little more flavor, still a very eatable cheese I think it was just to young, oh well I still have half of it and vacuum bagged it for further ageing.Very happy with the overall flavor and texture, gonna do this again

Wow, 5 weeks is rather young. Patience. Resist the temptation to cut a cheese before its time. Now you have a better idea of what a 5-week-old Cheddar is like.

-Boofer-

I know for a normal cheddar it is a little young (DDUUHH by about six months) this recipe was supposed to be the quick ageing one that is ripe as early as three weeks, I made it just for that reason and that allot of my friends and family don't like very sharp cheeses (wus up wif dat?) so then the young cheese, some of these people think a medium store bought Tillamook is to sharp, anyway this one will fit the bill for what they like.I will be making a traditional cheddar soon it will be aged much much longer I do like a cheese that bites back.back in the eighty's a friend of mine brought back a 15 year old cheddar from Wisconsin from that day on I have been hooked on sharp cheese the only way I will be able to taste that again is buy it, don't know if I will be around that long If you believe the dooms dayers we aint gonna be here tomorrow so what the hec

I duh'no but this one is quite dry, it's tasty but it is crumbly, havin some on crackers for a little snack,I need to figure something else to do with it.isn't to melt-able, maybe turn it into a spread some how, HHHMMmmany ideas out there

I did a farmhouse cheddar not too long ago and only aged mine for 4 weeks and like yours it was somewhat dry and crumbly, it had good flavor but I agree with you in that a few more weeks in the cave would only improve the flavor.

Patience is a virtue but I can only take so much, I had to sample it and besides I didn't have much else in the cave at the time.